Vegan Cheezeburger Soup

Ingredients

  • 1/2 cup cashews
  • 1 cup veggie broth
  • 1/4 cup roasted red peppers (from jar)
  • 1/4 cup nutritional yeast
  • 2 tbl white vinegar
  • 12 oz plant based ground meat
  • 2tsp smoked paprika
  • 2 tsp brown sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 crushed red pepper
  • 2 tbl tamari
  • 1/4 cup vegan butter
  • 1 med onion finely diced
  • 1 cup carrots finely diced
  • 1 cup celery stalks finely diced
  • 2 garlic cloves minced
  • 1/4+2 tbl of flour
  • 2 tbl tomato paste
  • 2 tbl dijon mustard
  • 1 tbl vegan Worcestershire sauce (sub tamari)
  • 15 oz can diced San Marzano tomatoes
  • 3 cups veggie broth
  • 1 cup non dairy milk
  • 2 big handfuls of baby spinach/baby kale

Preparation

  1. Blend cashew cream in high speed blender till smooth. If using a regular blender boil cashews for 10 min, blend till smooth Set aside

  2. For ground plant based meat: combine spices with tamari in a small bowl On stovetop, drizzle oil in large pot, cook plant based meat according to package directions & mix with seasoning .After cooking, set aside in a bowl

  3. In the same pot, melt butter on medium, then add onion, carrot, celery cook on med for 6-10 min until veggies have softened, salt & pepper as desired

  4. Add garlic, cook until fragrant about 2 min

  5. Sprinkle flour over veggies & cook on med heat for about 2 minutes so flour isn’t raw. Add tomato paste, & mustard. Mix until evenly distributed

  6. Add tomatoes, broth, & vegan Worcestershire sauce. Bring to a boil. Then lower to a simmer so flavors can meld 10-15 min

  7. Mix in cream & non dairy milk.Heat through. Add greens. Adjust seasonings as desired. For serving, add desired amount of plant based meat to bowl. Ladle soup on top. Enjoy!! I topped my soup with hamburger bun croutons made in my air fryer ??, tomatoes, & sliced kosher dill pickles

Related recipes

Load more